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Entries tagged with 'Alton Brown'

Alton Brown's 'Man Breakfast' with Bacon, Eggs, and Hash Browns

Serious Eats Nick Kindelsperger 20 comments

No, I did not make up the "man breakfast" thing. It's actually in Alton Brown's Good Eats 3: The Later Years. While you can argue about the name, my wife can attest to the fact that females can enjoy this meal, too. I mean, what's not to love about properly made hash browns with eggs and bacon? But the best part is that this meal comes together so quickly. Anyone else craving breakfast for dinner? More

Dinner Tonight: Alton Brown's Baked Oysters with Artichoke and Panko Crumbs

Serious Eats Nick Kindelsperger 8 comments

There are some questionable accounts about what actually goes into the authentic version of Oysters Rockefeller. Just about every recipe I found was different, significantly too. That's how I ended up with this baked oyster recipe from Alton Brown, which makes no attempt to be historically accurate. Luckily, Brown just decided to create a really great baked oyster recipe. More

Grilling: Rotisserie Turkey

Serious Eats Joshua Bousel 15 comments

Smoked turkey has been the norm for years around my house. While the meat is exquisite, the skin is often tough and leathery but with the addition of a rotisserie, I finally fixed this conundrum. To get an extremely flavorful bird with delicious skin, all you need is Alton Brown's recipe and a rotisserie. It sure beat out the oven-roasted version in terms of juiciness and overall taste. More

Cook the Book: Turkey with Stuffing

Serious Eats Caroline Russock 8 comments

Having subscribed to Alton Brown's anti-stuffing school of thought for a long time, this was my first experience with stuffing actually cooking inside the turkey. Once the turkey was brought up to the safe temperature of 170°F, I took it out of the oven and nibbled on a few preliminary bites. How different is true stuffing? The cooking turkey juices had seeped inside, making for a bready mix that was much moister, meatier, and deeply flavored than usual. It made me fully appreciate why so many folks swear by the stuffed bird; it really does taste better. More

Cook the Book: Turkey Piccata

Serious Eats Caroline Russock 4 comments

The recipe takes a boneless turkey breast (much more readily available than the whole bird for the bulk of the year) and treats it almost identically to the more typical chicken piccata. It's a simple preparation—pound, season, flour, and fry. The butter and oil that the turkey slices are fried in acts as the base for the sauce of shallots, white wine, and lemon juice. More

Glazed Carrots

Serious Eats Caroline Russock Post a comment

I suppose that while paging through Alton Brown's Good Eats 2: The Middle Years, I was looking for a glazed carrot recipe that had a little more oomph than the standard combo of butter and brown sugar. This recipe subs in ginger ale as a sweetener, and depending on which brand you choose it can lend a significant kick. I chose a super strong ginger beer, which reduced to a lovely glaze and left the carrots plenty spicy and gingery enough to wake you up. The sprinkling of chili powder adds a bit more warmth and spice, taking these carrots out of the realm of sleepy side and into the side dish spotlight. More

Cook the Book: Sweet Potato Waffles

Serious Eats Caroline Russock 11 comments

Last week's chicken and waffles dinner got me thinking—if chicken and waffles is such a magical combination, why can't we make a Thanksgiving flavored variation? These Sweet Potato Waffles from Alton Brown's Good Eats 2: The Middle Years, seemed like the ideal starchy side for Thanksgiving. More

Cook the Book: Beet Green Gratin

Serious Eats Caroline Russock 4 comments

This Beet Green Gratin ended up filling in for my beloved green bean casserole perfectly, treading the line between kitschy (Ritz cracker topping) and classy (ricotta and beet greens). More

Cook the Book: German Hot Slaw

Serious Eats Caroline Russock 2 comments

What's the allure of cranberry sauce on the Thanksgiving table? Its sweet tartness breaks up the starchy monotony of the meal, interjecting little bites of much needed acidity. When choosing recipes from Alton Brown's Good Eats 2: The Middle Years, I was looking for another dish that could impart a little cranberry-sauce-esque brightness to the meal. This German Hot Slaw ended up doing just that. More

Dinner Tonight: Cube Steak à la Salisbury

Serious Eats Nick Kindelsperger 7 comments

This Alton Brown recipe takes the flavorings from Salisbury steak, but swaps the ground beef for the cube steak. Now, I doubt cube steak in any form would impress those who weren't fortunate enough to have it as a child. As for me, this is straight-up nostalgia on a plate—no A1 necessary. More

Alton Brown's Chocolate Fudge

Serious Eats Liz Gutman 7 comments

Read more about fudge-making here.... More

Dinner Tonight: Alton Brown's Ramen Shrimp Pouch

Serious Eats Nick Kindelsperger 26 comments

"Yes, you can make ramen in an aluminum pouch, but why oh why wouldn't you just simmer it in a pot?" That Alton Brown. I have nothing but respect for the guy. He's one of the reasons I first became... More

Alton Brown's Sardine-Avocado Sandwiches

Serious Eats Erin Zimmer 22 comments

Or the "sardicado" sandwich.... More

Serious Chocolate: Hot Cocoa

Serious Eats Melody Kramer 18 comments

[Photograph: Robyn Lee] Tired of the normal kind? Try adding a dash of cayenne, pumpkin pie spice (mmm), ginger, nutmeg, cinnamon, and crushed candy canes. My apartment is so cold that I've started wearing fingerless gloves in the shower. I... More

Cook the Book: Turkey Salad

Serious Eats Caroline Russock 2 comments

Two solid days of cooking have gone by and I'm happy, though a little exhausted. My Thanksgiving was a resounding success and everyone left full, happy, and armed with a bag of leftovers to last them well into mid-December. The... More

Cook the Book: Bird to the Last Drop Soup

Serious Eats Caroline Russock 7 comments

Thanksgiving is particularly hard on the fridge. Leading up to the big day, the fridge is filled to capacity. I know mine is stuffed so precariously right now, I have to think twice before opening the door. The fridge gets... More

Cook the Book: Mashers

Serious Eats Caroline Russock 9 comments

A few week's back we shared Mark Peel's recipe for Mashed Potatoes, Finally Revealed, a cream and butter-laden preparation that is the key to the smoothest restaurant caliber mashed potatoes. It turned out to be one of the the most... More

Alton Brown's Roast Turkey

Serious Eats Claire Sellers 34 comments

©iStockPhoto/MentalArt What better recipe to start out with from this week's Good Eats: The Early Years than Alton's roast turkey. He explains every detail, from the brine—a mix of vegetable broth, brown sugar, black peppercorns, allspice berries, and candied ginger—to... More

Pumpkin Spice Hot Chocolate Mix

Serious Eats Lucy Baker 1 comment

Alton Brown's recipe for Pumpkin Spice Hot Chocolate Mix. More

Serious Heat: Roasting Chiles the Alton Brown Way

Serious Eats Andrea Lynn 12 comments

Editor's note: On Thursdays, Andrea Lynn, associate editor of Chile Pepper magazine, drops by to drop some Serious Heat. Photograph from A30_Tsitika on Flickr At Chile Pepper, we have a lot of uses for roasted chiles, whether it's the mild-mannered... More

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